GRAIN INSPECTION HANDBOOK

BOOK II, CHAPTER 7

OATS

U.S. Department of Agriculture GRAIN INSPECTION HANDBOOK

Grain Inspection, Packers and Stockyards BOOK II

Administration OATS

Federal Grain Inspection Service 7/30/2013

CHAPTER 7

OATS

Section Number Section Page Number

7.1 GENERAL INFORMATION 7-1

7.2 GRADES AND GRADE REQUIREMENTS 7-1

7.3 GRADE DESIGNATIONS 7-2

7.4 SPECIAL GRADES 7-3

7.5 OPTIONAL GRADE DESIGNATION 7-4

7.6 BASIS OF DETERMINATION 7-4

7.7 DEFINITION OF OATS 7-5

7.8 HEATING 7-6

7.9 ODOR 7-6

7.10 MOISTURE 7-7

7.11 GENERAL APPEARANCE 7-8

7.12 BLEACHED OATS 7-9

7.13 TEST WEIGHT 7-9

7.14 INFESTED OATS 7-10

7.15 DISTINCTLY LOW QUALITY 7-11

7.16 U.S. SAMPLE GRADE CRITERIA 7-12

7.17 THIN OATS 7-13

7.18 PROCESSING THE WORK SAMPLE 7-15

7.19 SMUTTY OATS 7-17

7.20 GARLICKY OATS 7-17

7.21 ERGOTY OATS 7-18

7.22 SOUND OATS 7-18

7.23 FOREIGN MATERIAL AND OTHER GRAINS 7-19

7.24 HEAT-DAMAGED KERNELS 7-22

7.25 OTHER DAMAGED KERNELS 7-24

7.26 WILD OATS 7-25

7.27 OFFICIAL CRITERIA 7-25

Tables/Charts

Table No. 1 Grades and Grade Requirements -

Oats

7-2

Table No. 2 Basis of Determination 7-5

Table No. 3 Odor Classification Examples 7-6

Table No. 4 Insect Infestation 7-11

Table No. 5 U.S. Sample Grade Criteria 7-13

Table No. 6 Approximate Analytical Portion

Sizes

7-17

Chart 1

Dividing the Work Sample

7-16

Chart 2 Procedure for Determining Foreign

Material and Other Grains

7-21

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7.1 GENERAL INFORMATION

a. All quantities referenced in this chapter are approximate unless otherwise

specified.

b. Use an approved divider to obtain subportions of a sample for analysis unless

otherwise specified.

c. If an approved mechanical shaker is unavailable, inspectors may handsieve the

sample. When handsieving, hold the sieve level in both hands with elbows close

to the sides. In a steady motion, move the sieve from left to right approximately

10 inches and then return from right to left. Repeat this motion 30 times.

d. For specific Visual Reference Images, see O-1.0 – O-5.0.

e. Official inspection personnel shall document inspection information during

sampling and grading. See book IV, chapter 2.

The inspection process provides various factor information used to determine grade and

to provide further information on the condition or quality of oats. Each section of this

chapter provides details on recording factor information. If requested by the applicant for

inspection, additional information may be provided (e.g., an exact count on stones in

addition to the percentage by weight, a percentage for a specific type of damage, etc.).

7.2 GRADES AND GRADE REQUIREMENTS

There are no classes or subclasses in oats. Oats are divided into four numerical grades

and U.S. Sample Grade. Special grades are provided to emphasize special qualities or

conditions affecting the value of the oats and are added to and made a part of the grade

designation. Special grades do not affect the numerical or sample grade designation.

Page 7-2

TABLE NO. 1 - GRADES AND GRADE REQUIREMENTS -

OATS

Minimum Limits of - Maximum Limits of -

Grade

Test weight per

bushel (pounds)

Sound Oats

(percent)

Heat-Damaged

kernels (percent)

Foreign material

(percent)

Wild oats

(percent)

U.S. No. 1 36.0 97.0 0.1 2.0 2.0

U.S. No. 2 33.0 94.0 0.3 3.0 3.0

U.S. No. 3 1/ 30.0 90.0 1.0 4.0 5.0

U.S. No. 4 2/ 27.0 80.0 3.0 5.0 10.0

U.S. Sample Grade:

U.S. Sample Grade are oats that:

(a)

(b)

(c)

(d)

1/

2/

Does not meet the requirements for grades U.S. No.1, 2, 3, or 4; or

Contains 8 or more stones which have an aggregate weight in excess of 0.2 percent of the sample weight, 2 or

more pieces of glass, 3 or more crotalaria seeds (Crotalaria spp.), 2 or more castor beans (Ricinus communis L.), 4

or more particles of an unknown foreign substance(s) or a commonly recognized harmful or toxic substance(s), 8

or more cockleburs (Xanthium spp.) or similar seeds singly or in combination, 10 or more rodent pellets, bird

droppings, or an equivalent quantity of other animal filth per 1 1/8 to 1 ¼ quarts of oats; or

Have a musty, sour, or commercially objectionable foreign odor (except smut or garlic odor) ; or

Are heating or otherwise of distinctly low quality.

Oats that are slightly weathered shall be graded not higher than U.S. No. 3.

Oats that are badly stained or materially weathered shall be graded not higher than U.S. No. 4.

7.3 GRADE DESIGNATIONS

After completing the analysis, compare the results with the limits for each grade factor

specified in table 1. Use the following guidelines when assigning grades.

a. The letters "U.S.";

b. The abbreviation "No." and the number of the grade or the words "Sample

Grade";

c. The words "or better" when applicable;

d. The applicable special grade(s) in alphabetical order;

e. The word "Oats"; and

f. The applicable special grade(s) in alphabetical order.

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7.4 SPECIAL GRADES

Special grades identify unusual conditions in grain and are part of the grade designation.

The oats standards include nine special grades:

a. Bleached Oats. Oats that in whole or in part, have been treated with sulfurous

acid or any other bleaching agent.

Example: U.S. No. 2 Oats, Bleached

b. Bright Oats. Oats, except bleached oats, that are of good natural color.

Example: U.S. No. 1 Bright Oats

c. Ergoty Oats. Oats that contain more than 0.10 percent ergot.

Example: U.S. No. 3 Oats, Ergoty

d. Extra-Heavy Oats. Oats that have a test weight per bushel of 40 pounds or more.

Example: U.S. No. 1 Extra-Heavy Oats

e. Garlicky Oats. Oats that contain 4 or more green garlic bulblets or an equivalent

quantity of dry or partly dry bulblets (12) in 500 grams of oats.

Example: U.S. No. 2 Oats, Garlicky

f. Heavy Oats. Oats that have a test weight per bushel of 38 pounds or more but less

than 40 pounds.

Example: U.S. No. 2 Heavy Oats

g. Infested Oats. Oats that are infested with live weevils or other insects injurious to

stored grain.

Example: U.S. No. 2 Oats, Infested

h. Smutty Oats. Oats that have kernels covered with smut spores to give a smutty

appearance in mass or that contain more than 0.2 percent of smut balls.

Example: U.S. No. 2 Oats, Smutty

Page 7-4

i. Thin Oats. Oats that contain more than 20.0 percent of oats and other matter,

except fine seeds, that pass through a 0.064 x 3/8 oblong-hole sieve but remain on

top of a 5/64 triangular-hole sieve after sieving according to procedures

prescribed in FGIS instructions.

Example: U.S. No. 3 Oats, Thin

7.5 OPTIONAL GRADE DESIGNATION

The Official U.S. Standards for Grain provide for an optional grade designation,

commonly referred to as "or better." Upon the request of an applicant, oats may be

certificated as U.S. No. 2 or better, U.S. No. 3 or better, etc. An "or better" grade

designation cannot be applied to a U.S. No. 1 grade designation.

Example: U.S. No. 2 or better Oats

U.S. Sample Grade or better Oats

7.6 BASIS OF DETERMINATION

Distinctly Low Quality. The determination of distinctly low quality is made on the basis of

the lot as a whole at the time of sampling when a condition exists that may or may not

appear in the representative sample and/or the sample as a whole.

Certain Quality Determinations. Each determination of rodent pellets, bird droppings,

other animal filth, broken glass, castor beans, cockleburs, crotalaria seeds, dockage,

garlic, live insect infestation, large stones, moisture, temperature, and unknown foreign

substance(s), and a commonly recognized harmful or toxic substance(s) is made on the

basis of the sample as a whole. When a condition exists that may not appear in the

representative sample, the determination may be made on the basis of the lot as a whole

at the time of sampling according to procedures prescribed in FGIS instructions.

All Other Determinations. Other determinations not specifically provided for under the

General Provisions are made on the basis of the grain as a whole.

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TABLE NO. 2

BASIS OF DETERMINATION

Lot as a Whole

Factors Determined Before the

Removal of Coarse Foreign Material

and Other Grains

Factors Determined After the

Removal of Coarse Foreign Material

and Other Grains

Distinctly low quality Bleached oats Heat-damaged kernels

Heating Distinctly low quality Odor

Infested Ergot Other damaged kernels

Odor Garlicky Other grains

General appearance Sound oats

Heating Wild oats

Infested

Kind of Grain

Moisture

Odor

Smut

Stones

Test Weight

Thin oats

U.S. Sample Grade factors

The following sections are arranged in a logical sequence typically followed in the

inspection and grading of oats.

7.7 DEFINITION OF OATS

Oats are defined as:

Grain that consists of 50 percent or more of oats (Avena sativa L. and A. Byzantina C.

Koch) and may contain, singly or in combination, not more than 25 percent of wild oats

and other grains for which standards have been established under the United States

Grain Standards Act.

Other grains for which standards have been established are barley, canola, corn, flaxseed,

rye, sorghum, soybeans, sunflower seed, triticale, and wheat.

Page 7-6

Basis of Determination. Normally, a visual appraisal of the sample is sufficient to

determine if the sample meets the definition of oats. However, if an analysis is

necessary, make the determination on a portion of 30 grams.

If the sample does not meet the definition of oats, examine it further to determine if it is:

a. Another grain for which standards have been established or

b. Not standardized grain. No further analysis is necessary on a sample designated

as not standardized grain unless a specific factor test is requested.

7.8 HEATING

Oats developing a high temperature from excessive respiration is considered heating.

Heating oats, in its final stages, will usually have a sour or musty odor. Care should be

taken not to confuse oats that are heating with oats that are warm and moist because of

storage in bins, railcars, or other containers during hot weather.

Basis of Determination. Determine heating on evidence obtained at the time of

sampling or on the basis of the sample as a whole.

Certification. Grade heating oats as U.S. Sample Grade and record the word "Heating"

in the "Remarks" section of the certificate.

7.9 ODOR

Basis of Determination. Determine odor on evidence obtained at the time of sampling

or on the sample either before or after the removal of foreign material.

TABLE NO. 3

ODOR CLASSIFICATION EXAMPLES

Sour

Musty

Commercially Objectionable Foreign

Odors

Boot Ground Animal hides

Fermenting Insect Decaying animal and vegetable matter

Insect (acrid) Moldy Fertilizer

Pigpen Fumigant

Insecticide

Oil products

Skunk

Smoke

Strong weed

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Commercially Objectionable Foreign Odors. Commercially objectionable foreign

odors are odors, except smut and garlic odors, foreign to grain that render it unfit for

normal commercial usage.

Fumigant or insecticide odors are considered commercially objectionable foreign odors if

they linger and do not dissipate. When a sample of oats contains a fumigant or

insecticide odor that prevents the determination as to whether any other odor(s) exists,

apply the following guidelines:

a. Original Inspections. Allow the work portion to aerate in an open container for 4

hours, or less, if the odor dissipates in less time.

b. Reinspections, Appeal, and Board Appeal Inspections. Allow unworked file

samples and new samples to aerate in an open container for 4 hours, or less, if the

odor dissipates in less time. The 4-hour aeration requirement does not apply

when the original work portion was aerated and retained as the final file.

Consider the sample as having a commercially objectionable foreign odor if the fumigant

or insecticide odor persists based on the above criteria.

Final Determinations. The inspector(s) is responsible for making the final

determination for all odors. A consensus of experienced inspectors is used, whenever

possible, on samples containing marginal odors. The consensus approach is not required

if no odor or a distinct odor is detected.

Certification. Grade oats containing a "distinct" musty, sour, or commercially

objectionable foreign odor as U.S. Sample Grade. Record the words "Musty," "Sour," or

"Commercially Objectionable Foreign Odor" in the "Remarks" section of the certificate.

7.10 MOISTURE

Water content in grain as determined by an approved device according to procedures

prescribed in FGIS instructions.

Basis of Determination. Determine moisture before the removal of dockage on a

portion of approximately 400 grams.

The procedures for performing a moisture determination using the GAC2500-UGMA and

Perten AM 5200-A moisture meters are described in the Moisture Handbook.

Certification. Record the percent of moisture on the work record and the certificate to

the nearest tenth percent.

Page 7-8

7.11 GENERAL APPEARANCE

General appearance factors are defined as:

Bright Oats. Oats, except bleached oats, that are of good natural color.

Slightly Weathered Oats. Oats that are slightly weathered shall be graded not higher than

U.S. No. 3.

Badly Stained or Materially Weathered Oats. Oats that are badly stained or materially

weathered shall be graded not higher than U.S. No. 4.

Basis of Determination. Determine general appearance on the sample as a whole.

Characteristics of Bright Oats. Bright oats are oats which have been ripened and

harvested under favorable weather conditions and have a good natural color. Oats which

do not have a good natural color usually appear dull and lifeless, or are stained, or green

from immaturity. Do not consider a mixture of bright oats with any appreciable quantity

of poorly colored oats as bright, but bright oats which contain smut masses or a light

trace of smut spores on the kernels are considered bright.

Characteristics of Weathered Oats. The factors "Slightly Weathered," "Badly Stained,"

and "Materially Weathered" denote a discolored condition caused by adverse weather

conditions.

a. Slightly-Weathered. In order for a sample of oats to be designated slightly

weathered, (1) each individual kernel must have a slightly dusty, gray appearance

on the brush end in sufficient amounts to give the entire sample a slightly

weathered appearance or (2) the sample may contain severely weathered kernels

in a sufficient number to give it a slightly weathered appearance. In either case,

the oats are slightly weathered. (Reference: Interpretive Line Print - O-Slightly

Weathered).

b. Badly Stained or Materially Weathered. When kernel discoloration due to

weather has progressed to a point where many of the kernels are badly discolored

and weathered, the oats are badly stained or materially weathered. (Reference:

Interpretive Line Print -O-Materially Weathered).

In order to assure a more uniform application of the general appearance factors in oats, it

is recommended that the following procedures be followed:

a. Cut 350 grams from the original sample.

b. Place the 350-gram portion into an empty plastic box approximately the same size

as the interpretive line print.

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c. Compare the sample with the interpretive line print.

d. Consider the oats slightly weathered, badly stained, or materially weathered when

the sample is equal to or worse than the oats in the interpretive line print.

Certification. Record the words "Slightly Weathered," "Badly Stained," or "Materially

Weathered" in the "Remarks" section of the certificate.

7.12 BLEACHED OATS

Oats that in whole or in part have been treated with sulfurous acid or any other

bleaching agent.

Basis of Determination. Determine bleached on the general appearance and odor of the

sample as a whole.

The odor of sulfur or any other bleaching agent is associated with bleached oats. When

the odor or general appearance indicate that oats have been artificially bleached, either in

whole or in part, the oats are "bleached."

Certification. When applicable, grade the oats in accordance with Section 7.4, Special

Grades.

7.13 TEST WEIGHT

The weight per Winchester bushel (2,150.42 cubic inches) as determined using an

approved device according to procedures prescribed in FGIS instructions.

Basis of Determination. Determine test weight on a portion of sufficient quantity to

overflow the kettle.

The procedures for performing the test weight determination and available services are

described in book II, chapter 1, section 1.11.

There are two special grades in oats that are based on test weight. They are:

Extra-Heavy Oats. Oats that have a test weight per bushel of 40 pounds or more.

Heavy Oats. Oats that have a test weight per bushel of 38 pounds or more but less than

40 pounds.

Page 7-10

Certification. Record test weight results on the work record as displayed on the

electronic scale or in whole and half pounds. Disregard fractions of a half pound.

Record the test weight on the certificate in whole and half pounds. If requested, convert

the pounds per bushel (lbs./bu) result to kilograms per hectoliter (kg/hl) using the

following formula: lbs./bu x 1.287 = kg/hl and record in the "Remarks" section in whole

and tenths.

When applicable, make the special grades "Extra Heavy" or "Heavy" a part of the grade

designation and record on the certificate in accordance with Section 7.4, Special Grades.

7.14 INFESTED OATS

Infested oats are oats that are infested with live weevils or other live insects injurious to

stored grain.

The presence of any live weevil or other live insects injurious to stored grain indicates the

probability of infestation and warns that the oats must be carefully examined to determine

if they are infested. In such cases, examine the work sample and the file sample before

reaching a final conclusion. Do not examine the file sample if the work portion is insect

free.

Live weevils shall include rice weevils, granary weevils, cowpea weevils, maize weevils,

and lesser grain borers. Other live insects injurious to stored grain shall include grain

beetles, grain moths, and larvae. (See Chapter 1, Section 1.2, Visual Grading Aids.)

Basis of Determination. Determine infestation on the lot as a whole and/or the sample

as a whole. For insect tolerances, see table No. 4.

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TABLE NO. 4

INSECT INFESTATION

Samples meeting or exceeding any one of these tolerances are infested:

2 lw, or 1 lw + 5 oli, or 10 oli 1,000-gram representative sample 1/

(+ file sample if needed)

Lot as a Whole (Stationary)

Online Sample (In-Motion) 2/

Submitted samples Probed lots (at time of sampling) Railcars under the Cu-sum

Probed lots Subsamples for Sacked Grain lots

D/T sampled land carriers Components for Bargelots 3/

Components for Shiplots 3/

1/

Examine work portion and file sample if necessary. Do not examine file sample if work portion is insect

free.

2/ Minimum sampling rate is 500 grams per 2,000 bushels.

3/ Minimum component size is 10,000 bushels.

Key:

lw = live weevil, oli = other live insects injurious to stored grain

Certification. When applicable, grade the oats "Infested" in accordance with Section

7.4, Special Grades.

7.15 DISTINCTLY LOW QUALITY

Consider oats distinctly low quality when they are obviously of inferior quality and the

existing grade factors or guidelines do not accurately reflect the inferior condition.

Basis of Determination. Use all available information to determine whether the oats are

of distinctly low quality. This includes a general examination of the oats during sampling

and an analysis of the obtained sample(s).

Large Debris. Oats containing two or more stones, pieces of glass, pieces of concrete, or

other pieces of wreckage or debris which are visible to the sampler but too large to enter

the sampling device are considered distinctly low quality.

Other Unusual Conditions. Oats that are obviously affected by other unusual conditions

which adversely affect the quality of the oats and cannot be properly graded by use of the

grading factors specified or defined in the standards are considered distinctly low quality.

Page 7-12

Oats suspected of containing diatomaceous earth are considered distinctly low quality

unless the applicant specifically requests an examination to verify the presence of

diatomaceous earth. If the laboratory examination verifies that the oats contain

diatomaceous earth, then the oats are not considered distinctly low quality due to

diatomaceous earth. Refer to Program Directive 9180.49, Grading and Certification of

Grain Containing Diatomaceous Earth and Silica Gel, for additional information

regarding the testing of oats for diatomaceous earth.

Certification. Grade distinctly low quality oats as U.S. Sample Grade. Record the

reason(s) why the oats were distinctly low quality on the certificate.

7.16 U.S. SAMPLE GRADE CRITERIA

Basis of Determination. Determine U.S. Sample Grade criteria before the removal of

coarse foreign material and other grains based on a work portion of 700 - 800 grams.

Table No. 5 shows the criteria and corresponding interpretive line slides, tolerance limits,

and the appropriate basis of determination. Consider identifiable pieces of grain,

processed grain products (e.g., soybean meal, sorghum grits, corn meal, bulgur, etc.), or

feed pellets in grain as foreign material. Unidentifiable materials or material unrelated to

grain shall function as "unknown foreign substance."

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TABLE NO. 5

U.S. SAMPLE GRADE CRITERIA

Visual Reference Number/Weight 1/

Criteria Image Sample Basis Lot Basis 2/

Any numerical grading factor Excess of limit for U.S.

No. 4

N/A

Animal filth OF-Animal Filth 10 or more N/A

Castor Beans OF-Castor-Bean 2 or more N/A

Cockleburs OF-Cocklebur 8 or more N/A

Crotalaria seeds OF-Crotalaria 3 or more N/A

Glass 2 or more N/A

Odor Presence N/A

Stones 8 or more and in excess of

0.2% by weight

N/A

Unknown foreign substances 3/ OF-Fertilizer 4 or more N/A

Heating Presence Presence

Large Debris * N/A 2 or more

Other unusual conditions * Presence Presence

1/

Record count factors to the nearest whole number.

2/ The entire sample of a submitted sample is considered as the lot.

3/

*

Consider feed pellets and processed grain products as foreign material, not unknown foreign substance.

For Distinctly Low Quality, see section 7.15

Certification. Grade oats U.S. Sample Grade when one or more of the limits in table 5

are observed. Record the reason(s) why in the "Remarks" section of the certificate.

Record count factors to the nearest whole number.

7.17 THIN OATS

Thin Oats. Oats that contain more than 20.0 percent of oats and other matter, except fine

seeds, that pass through a 0.064 by 3/8 oblong-hole sieve but remain on top of a 5/64

triangular-hole sieve after sieving according to procedures prescribed in FGIS

instructions.

Page 7-14

Fine Seeds. All matter that passes through a 5/64 triangular-hole sieve after sieving

according to procedures prescribed in FGIS instructions.

Basis of Determination. Determine thin on a portion of 250 grams of the original

sample. Separate the thin oats from the sample using one of the following methods:

a. Mechanical Sieving Method:

(1) Mount a 0.064 x 3/8 inch (1.626 x 9.525 millimeters (mm)) oblong-hole

sieve and a bottom pan on the mechanical sieve shaker.

(2) Set the stroke counter for 30 strokes.

(3) Follow the procedure described in Book II, Chapter 1, Section 1.13,

Mechanical Sieve Shaker.

(4) Place one-third of the sample in the center of the sieve and start the

machine. After the sieve shaker has stopped, remove and clean the sieve

and empty the bottom pan. Return the material lodged in the perforations

to the oats on top of the sieve.

(5) Repeat this operation on the remaining portions until entire sample has

been sieved.

b. Hand Sieving Method:

(1) Mount a 0.064 x 3/8 inch oblong-hole sieve on a bottom pan.

(2) Place one-third of the sample in the center of the sieve.

(3) Hold the sieve level in both hands with elbows close to the sides and the

sieve perforations parallel to the direction of movement.

(4) In a steady motion, move the sieve from left to right approximately 10

inches and then return from right to left.

(5) Repeat this operation 30 times.

(6) Clean the sieve and empty the bottom pan. Return the material lodged in

the perforations to the oats on top of the sieve.

(7) Repeat this operation on the remaining portions until entire sample has

been sieved.

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Sieve the material which passed through the 0.064 x 3/8 inch oblong-hole sieve over a

5/64 (1.984 mm) triangular-hole hand sieve (small buckwheat) to remove the fine seeds

which may be present. Place the material that passed through the 0.064 x 3/8 inch

oblong-hole sieve on the upper edge of the small buckwheat sieve. Hold the sieve at a 10

to 20-degree angle and work the material down over the sieve with a gentle side-to-side

motion. The fine seeds and other material passing through the small buckwheat sieve are

considered fine seeds.

The oats and other material that pass through the 0.064 x 3/8 inch oblong-hole sieve but

remain on top of the 5/64 inch triangular-hole sieve are thin oats.

Certification. When applicable, grade the oats "Thin" and record the percentage to the

nearest tenth percent on the certificate in accordance with Section 7.4, Special Grades.

7.18 PROCESSING THE WORK SAMPLE

At this point, determinations have been made for heating, odor, moisture, general

appearance, bleached, test weight, infestation, distinctly low quality, sample grade

factors, and thin. Now divide the work sample into fractional portions for determining

smutty, garlicky, ergoty, sound, foreign material and other grains, heat-damaged kernels,

damaged, and wild oats. The following chart and table No. 6 illustrate how the sample is

divided into fractional parts using the Boerner divider.

Page 7-16

CHART 1 - DIVIDING THE WORK SAMPLE

Work Sample

(700 – 800 grams)

(Coarse Foreign Material and Other Grains)

1st Cut

1st Cut

Smut

Garlic

2nd Cut

2nd Cut

2nd Cut

2nd Cut

Ergot

Thin

3rd Cut

3rd Cut

5th Cut

5th Cut

Foreign Material

and Other Grains

Heat Damage

Wild Oats

Sound Oats

4th Cut

4th Cut

6th Cut

6th Cut Other Damaged

Kernels

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TABLE NO. 6

APPROXIMATE ANALYTICAL PORTION SIZES

Factors

Grams

Smut 500

Garlic 500

Ergot 250

Foreign material and other grains 30

Heat-damaged kernels 30

Wild oats 30

Other damaged kernels 15

Sound oats 30

7.19 SMUTTY OATS

Oats that have kernels covered with smut spores to give a smutty appearance in mass or

that contain more than 0.2 percent of smut balls.

Basis of Determination. Determine smutty on a portion of 500 grams of the original

sample.

Smut Spores. When smut spores are in a sufficient quantity to give the entire sample a

smutty appearance, grade the oats smutty. In such cases, there is often a sufficient

quantity of smut balls (excess 0.2 percent) which would cause the sample to grade

smutty. Smut balls apply in the determination of the special grade "Smutty" but also

function as foreign material.

Certification. When applicable, grade the oats "Smutty" in accordance with Section 7.4,

Special Grades.

7.20 GARLICKY OATS

Oats that contain four or more green garlic bulblets or an equivalent quantity of dry or

partly dry bulblets in 500 grams of oats.

Basis of Determination. Determine garlicky on a portion of 500 grams of the original

sample. (Reference: Visual Reference Images Nos. OF-Garlic Bulbs and OF-Dry Garlic

Bulbs)

Page 7-18

Characteristics of Bulblets.

a. Green garlic bulblets are bulblets which have retained all of their husks intact.

b. Dry or partly dry garlic bulblets are bulblets which have lost all or part of their

husks. Consider bulblets with cracked husks as dry.

NOTE: Wild onion, sometimes referred to as “crow garlic”, is considered as garlic.

Three dry or partly dry garlic bulblets are equal to one green bulblet.

Certification. Record the word "Garlicky" on the certificate in accordance with Section

7.4, Special Grades. Upon request, provide the number of garlic bulblets in whole and/or

in decimals to the hundredths position (e.g., 1/3 = 0.33, 2/3 = 0.67).

7.21 ERGOTY OATS

Oats that contain more than 0.10 percent ergot.

Ergot is a hard, reddish-brown or black grain like mass of certain parasitic fungi that

replaces oat kernels. (Reference: Visual Reference Image No. OF-Ergot)

Basis of Determination. Determine ergoty on a portion of 250 grams of the original

sample.

Certification. Record the word "Ergoty" on the certificate in accordance with Section

7.4, Special Grades. Upon request, record the percentage of ergot to the nearest

hundredth percent.

7.22 SOUND OATS

Kernels and pieces of oat kernels (except wild oats) that are not badly ground- damaged,

badly weather-damaged, diseased, frost-damaged, germ-damaged, heat- damaged,

insect-bored, mold-damaged, sprout-damaged, or otherwise materially damaged.

Basis of Determination. To determine the percentage of sound oats, separate all

damaged oats and all matter other than cultivated oats from the work portion. The

practical application of this determination involves:

a. Separation of coarse foreign material and whole kernels of corn and soybeans

from the work sample (700 - 800 grams) (refer to section 7.23);

b. The separation of foreign material, other grains, heat-damaged kernels, and wild

oats from a work portion of 30 grams; and

c. The separation of other damaged kernels from a work portion of 15 grams.

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The sum of the percentages of foreign material, other grains, heat-damaged kernels, other

damaged kernels, and wild oats subtracted from 100 percent, equals the percentage of

sound oats.

Certification. Record the percentage of sound oats on the certificate to the nearest tenth

percent.

7.23 FOREIGN MATERIAL AND OTHER GRAINS

Foreign Material. All matter other than oats, wild oats, and other grains.

Consider oat clippings and detached oat hulls and pieces of detached hulls as foreign

material.

Other Grains. Barley, canola, corn, cultivated buckwheat, einkorn, emmer, flaxseed,

guar, hull-less barley, nongrain sorghum, Polish wheat, popcorn, poulard wheat, rice,

rye, safflower, sorghum, soybeans, spelt, sunflower seed, sweet corn, triticale, and wheat.

a. Coarse Foreign Material and Other Grains.

Basis of Determination. Determine coarse foreign material and coarse other

grains on a work portion of 1-1/8 to 1-1/4 quarts. Coarse foreign material and

coarse other grains consists of the following:

(1) Coarse Foreign Material.

(a) Cockleburs.

(b) Sticks if the following criteria are met:

1 Approximately 2.5 cm (1 inch) or more in length.

2 Approximately 1.3 cm (1/2 inch) or more with a thickness

of .4 cm (5/32 inch).

(c) Soybean pods (one-half pod or more).

(d) Other coarse foreign material may include but is not limited to

corn cobs, large feed pellets, pieces of dirt, and edible beans.

Page 7-20

(2) Coarse Other Grains.

(a) Whole kernels of corn and sweet corn. Whole kernels of corn and

sweet corn are kernels with one-fourth or less of the kernel

removed.

(b) Whole soybeans. Whole soybeans are soybeans with one-fourth or

less of the soybean removed.

(c) Sunflower seeds. Sunflower seeds with the hulls intact.

Maintain individual separations for coarse foreign material and for coarse other

grains.

b. Fine Foreign Material and Other Grains. Fine foreign material and fine other

grains consist of the following:

Basis of Determination. Determine fine foreign material and fine other grains

after the removal of coarse foreign material and coarse other grains on a work

portion of 30 grams.

(1) Fine Foreign Material.

(a) Star thistles, star burs, sandburs, morning glory, and kinghead

seeds.

(b) Sticks not meeting the criteria for coarse foreign material.

(c) Soybean pods less than one-half the total pod.

(d) Any other material too small to function as coarse foreign material

and other grains.

(2) Fine Other Grains.

(a) Broken kernels of corn and sweet corn with more than one-fourth

of the kernel removed.

(b) Broken soybeans with more than one-fourth of the soybean

removed.

(c) Dehulled sunflower seeds.

(d) Other grains as defined in this section.

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CHART 2 - PROCEDURE FOR DETERMINING FOREIGN MATERIAL

AND OTHER GRAINS

STEP 1. Coarse Foreign

Material and Coarse Other

Grains

a. Handpick the 700 – 800 gram

work portion for coarse foreign

material and coarse other grains.

b. Refer to the above definition for

materials which constitute coarse

foreign material and coarse other

grains.

STEP 2. Fine Foreign Material

and Fine Other Grains

a. Cut down the cleaned sample to a

portion of 30 grams.

b. Either:

(1) handpick the 30-gram

portion for fine foreign

material and fine other

grains; or

(2) use, as an aid, a 5/64 inch

(1.984 mm) triangular-hole

sieve to remove the fine

foreign material and fine

other grains.

c. When using the sieve, gently slide

the sample across the sieve then

separate the oats, wild oats, and

fine other grains from the material

that passed through the sieve.

d. Remove all fine foreign material

from the material remaining on

top of the sieve.

e. Refer to the above definition for

the materials which constitute fine

foreign material and fine other

grains.

700 – 800

gram sample

STEP 1

Remove coarse FM & coarse other grains

Coarse FM

Coarse other grains

Oats

(free of coarse material)

STEP 2

30 gram subportion

Remove fine FM

5/64 inch sieve

Oats

Reclaim oats, wild oats,

and fine other grains

Fine FM

Page 7-22

Computing Foreign Material. Compute foreign material in oats by adding the percentage

of coarse foreign material to the percentage of fine foreign material in hundredths

(disregard thousandths) and round the sum to the nearest tenth percent.

Example

Weight of representative sample 700 grams

Weight of coarse foreign material 5.00 grams

Percentage of coarse foreign material

(5.00 ÷ 700) x 100

0.71 percent

Weight of portion to be sieved 30.00 grams

Weight of fine foreign material 0.50 grams

Percentage of fine foreign material

(0.50 ÷ 30.00) x 100

1.66 percent

Percentage of foreign material

(0.71 + 1.66)

rounded to:

2.37 percent

2.4 percent

Computing Other Grains. Compute other grains in oats by adding the percentage of

coarse other grains to the percentage of fine other grains (procedure similar to that given

in the above example).

Certification. Record the percent of foreign material (includes coarse and fine) on the

certificate to the nearest tenth percent. Record the percent of other grains (includes

coarse and fine) on the work record to the nearest tenth percent.

7.24 HEAT-DAMAGED KERNELS

Kernels and pieces of oat kernels, other grains, and wild oats that are materially

discolored and damaged by heat.

a. Whole Corn and Soybeans.

Basis of Determination. Determine heat-damaged whole corn and soybeans on a work

portion of 700 - 800 grams.

Whole corn and soybeans that show evidence of distinct discoloration and damage by

heat are examined to determine if they are heat damaged. (Reference: Visual Reference

Image Nos. C-5.0 Heat Damage (Drier), C-5.1 Heat Damage (White), C-5.2 Heat

Damage (Yellow), SB-5.0 Heat Damage (Mat. Damage/Heating))

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b. Oats, Wild Oats, and Other Grains.

Basis of Determination. Determine heat-damaged kernels after the removal of coarse

foreign material and coarse other grains on a work portion of 30 grams.

Kernels of oats and wild oats that show evidence of distinct discoloration and damage by

heat are hulled to determine if they are heat damaged. When the hulled kernels show a

reddish discoloration extending out of the germ, the kernels are heat damaged.

(Reference: Visual Reference Image No. O-3.0 Heat Damage)

Groats showing moldy, mold-like substance, sprouted, or dead germs but no reddish cast

or discoloration function against sound cultivated oats but not as heat-damaged kernels.

Other grains that show evidence of distinct discoloration and damage by heat are

examined to determine if they are heat-damaged.

Computing Heat-Damaged Kernels. Compute the percentage of heat-damaged kernels by

adding the percentage of heat-damaged whole corn and soybeans to the percentage of

heat-damaged oats, wild oats, and other grains in hundredths (disregard thousandths) and

round the sum to the nearest tenth percent.

Example

Weight of representative sample 700 grams

Weight of heat-damaged corn and soybeans 3.00 grams

Percentage of heat-damaged whole corn and soybeans

(3.00 ÷ 700) x 100

0.42 percent

Weight of representative sample 30.00 grams

Weight of heat-damaged oats, wild oats, and other grains 0.30 grams

Percentage of heat-damaged oats, wild oats, and other grains

(0.30 ÷ 30.00) x 100

1.00 percent

Percentage of heat-damaged kernels

(0.42 + 1.00)

rounded to:

1.42 percent

1.4 percent

Certification. Record the percent of heat-damaged kernels to the nearest tenth percent

on the certificate.

Page 7-24

7.25 OTHER DAMAGED KERNELS

Other damaged kernels are kernels and pieces of oat kernels, except heat-damaged

kernels, that are badly ground-damaged, badly weather-damaged, diseased, frost-

damaged, germ-damaged, insect-bored, mold-damaged, sprout-damaged, or otherwise

materially damaged.

Heat-damaged kernels are not considered as part of other damaged kernels (refer to

section 7.24).

Basis of Determination. Determine other damaged kernels after the removal of coarse

foreign material and coarse other grains on a work portion of 15 grams.

In general, oat kernels are considered damaged for inspection and grading purposes only

when the damage is distinctly apparent and of such character as to be recognized as

damaged for commercial purposes.

Oat groats; hull-less oats; and green, immature kernels of oats that are not otherwise

damaged are considered sound.

Badly-Ground and/or Weather-Damaged Kernels. Kernels which are badly discolored by

ground and/or weather conditions. (Reference: Visual Reference Image No. O-1.0 Badly

Ground and /or Weather Damage)

Germ-Damaged Kernels (Sick and/or Mold). Kernels in which the germ is discolored or

moldy as a result of respiration. The hull must be removed to determine the extent of

germ damage. (Reference: Visual Reference Image No. O-2.0 Germ Damage (Sick

and/or Mold))

Insect-Bored Kernels. Kernels which have been bored or tunneled by insects are

considered damaged and scored against sound. (Reference: Visual Reference Image No.

O-4.0 Insect Damage)

Sprout-Damaged Kernels. Kernels which have sprouted or which generally have a crack

in the seed coat over the germ area are considered damaged and scored against sound.

The hull must be removed to determine if the cracked seed coat indicates sprouting.

(Reference: Visual Reference Image No. O-5.0 Sprout Damage)

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Computing Other Damaged Kernels. Compute other damaged kernels in oats as shown

in the following example:

Example

Weight of representative portion 15.10 grams

Weight of other damaged kernels 0.11 grams

Percentage of other damaged kernels

(0.11 ÷ 15.10) x 100

rounded to:

0.72 percent

0.7 percent

Certification. Record the percent of other damaged kernels on the work record to the

nearest tenth percent.

7.26 WILD OATS

Seeds of Avena fatua L. and A. sterilis L.

Basis of Determination. Determine wild oats after the removal of coarse foreign

material and coarse other grains on a work portion of 30 grams.

Wild oats are usually identified by their characteristic slender kernels with twisted awns

(so-called "sucker mouths") and basal hairs or bristles on the germ end of the kernels.

Wild oats function against sound oats. (Reference: Visual Reference Image No. OF- Wild

Oats)

Certification. Record the percent of wild oats on the certificate to the nearest tenth

percent.

7.27 OFFICIAL CRITERIA

Seed sizing is considered "official criteria" and is determined only on request. It does not

affect the grade designation. Use the 5/64 x 3/4 slotted-hole sieve to determine the

percentage of oats and other materials, except for fine seeds, that pass through the sieve.

Basis of Determination. Determine seed size on a portion of 250 grams of the original

sample. Separate the seeds from the sample using one of the following methods:

a. Mechanical Sieving Method.

(1) Mount a 5/64 x 3/4 (1.984 x 19.050 millimeters (mm)) slotted-hole sieve

and a bottom pan on the mechanical sieve shaker.

(2) Set the stroke counter for 30 strokes.

Page 7-26

(3) Follow the procedure described in Book II, Chapter 1, Section 1.13,

Mechanical Sieve Shaker.

(4) Place the sample in the center of the sieve and start the machine. After the

sieve shaker has stopped, remove and clean the sieve and empty the

bottom pan. Return the material lodged in the perforations to the oats on

top of the sieve.

(5) Sieve the material which passed through the 5/64 x 3/4 inch slotted-hole

sieve over a 5/64 (1.984 mm) triangular-hole hand sieve (small

buckwheat) to remove the fine seeds which may be present. Place the

material that passed through the 5/64 x 3/4 inch slotted-hole sieve on the

upper edge of the small buckwheat sieve. Hold the sieve at a 10 to 20-

degree angle and work the material down over the sieve with a gentle side-

to-side motion. The fine seeds and other material passing through the

small buckwheat sieve are considered fine seeds.

b. Hand Sieving Method.

(1) Mount a 5/64 x 3/4 inch slotted-hole sieve on a bottom pan.

(2) Place the sample in the center of the sieve.

(3) Hold the sieve level in both hands with elbows close to the sides and the

sieve perforations parallel to the direction of movement.

(4) In a steady motion, move the sieve from left to right approximately 10

inches and then return from right to left.

(5) Repeat this operation 30 times.

(6) Clean the sieve and empty the bottom pan. Return the material lodged in

the perforations to the oats on top of the sieve.

(7) Sieve the material which passed through the 5/64 x 3/4 inch slotted-hole

sieve over a 5/64 (1.984 mm) triangular-hole hand sieve (small

buckwheat) to remove the fine seeds which may be present. Place the

material that passed through the 5/64 x 3/4 inch slotted-hole sieve on the

upper edge of the small buckwheat sieve. Hold the sieve at a 10 to 20-

degree angle and work the material down over the sieve with a gentle side-

to-side motion. The fine seeds and other material passing through the

small buckwheat sieve are considered fine seeds.

Certification. Record the results of the sizing test to the nearest tenth percent in the

"Remarks" section of the certificate.